A healthier burger option that’s ideal for lunch over the festive period. You can't beat the joy of crusty bread, moreish stuffing and rich turkey! This recipe is a mouthwatering leftovers idea from our roast turkey with cranberry and sausage meat stuffing dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
- Heat 1 tbsp of the oil in a large ovenproof frying pan, add the onion and soften over a low heat for 5 minutes. Transfer to a bowl and allow to cool. Meanwhile finely chop the shredded turkey either in a food processor or by hand.
- Add the turkey, stuffing, parsley and breadcrumbs to the onion and mix to combine. Season and add the egg to bind. Shape into 4 burgers, and chill in the fridge for 10 minutes. Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
- Heat the remaining oil in the pan. Add the burgers and fry for 3-4 minutes each side until browned. Transfer the pan to the oven and continue to cook for 10 minutes or until piping hot throughout. Spread the rolls with mayo, top with the burgers followed by the sliced avocado and rocket, sandwich with the top of the bun.
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Please note that 200g (7oz) of turkey and 200g (7oz) of stuffing is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.